Sunny Morning Doughnuts :)

*Kathy's Collection*

SUPER EASY TO MAKE!!!

4-1/2 -5 cups all-purpose flour
1-1/4 cups sugar
4 tsps baking powder
1 tsp salt
3 eggs, beaten

1 cup milk
1/4 cup canola oil
2 TB orange juice
4 tsps grated orange peel
+Oil for deep-fat frying
+Confectioners' sugar

1. In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into the dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.

2. Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter in an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. YIELD: 20 doughnuts.

(Source: Taste of Home & google+ photo)

FRESH MOZZARELLA SANDWICHES :)

*Kathy's Collection*

REFRESHING AND LIGHT!

PREP/TOTAL TIME: 15 min.

8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 pound fresh mozzarella cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves

1. Spread toast with wasabi mayonnaise. On four slices, layer the mozzarella cheese, tomatoes, onion and basil leaves, top with remaining toast. YIELD: 4 servings.

(Source: Taste of Home & photo also)

Shredded Beef Au Jus :)

*Kathy's Collection*

YUMMY!!!

PREP: 10 min. COOK: 6 hours

1 boneless beef chuck roast (3 pounds)
2 cups water
2 tsps beef bouillon granules
1-1/2 tsps dried oregano
1 tsp garlic salt
1 tsp seasoned salt
1/4 tsp dried rosemary, crushed
8 hamburger buns, split

1. Cut roast in half and place in a 4-or 5-quart slow cooker. Combine the water, bouillon granules and seasonings, pour over beef.

2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.

3. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup meat on each hamburger bun. Serve the sandwiches with additional cooking liquid on the side. YIELD: 8 servings.

(Source: Taste of Home & photo also)

SCOTCH EGGS :)

*Kathy's Collection*

I JUST LOVE THESE!!!

1 pound bulk pork sausage
+Salt and pepper to taste
6 hard-cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

1. Divide sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan.

2. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is no longer pink, turning every 10 minutes. These can also be deep fried. YIELD: 6 servings.

(Source: Taste of Home & google+ photo)

Kathy's Favorite Recipes Coming Soon :)

(photo-kappboom wallpaper photo)

(photo-google+)

MY 50TH BIRTHDAY CELEBRATION••••

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